Strawberry rhubarb jam
Sweet strawberries and sour rhubarb are combined in this jam and give a special combination of flavors. It is very easy to make rhubarb strawberry jam yourself with this recipe. The fruity spread sweetens the start of the day at the breakfast table.
Servings 1.16 kg
Equipment
- sterilized preserving jars or screw jars
Ingredients
Instructions
- Clean strawberries and rhubarb, peel the rhubarb. Then weigh 500 g each of strawberries and rhubarb.
- Cut the rhubarb into cubes and put it into a saucepan.
- Cut large strawberries into rough pieces, leave small fruits whole and add everything to the rhubarb in the saucepan.
- Add lemon juice and mix.
- Mix sugar with pectin.
- Add the sugar mixture to the strawberry rhubarb mixture in the saucepan.
- Put the saucepan on the stove and heat the strawberry rhubarb mixture slowly over low heat, stirring, until juices are formed and sugar is dissolved.
- Now bring the strawberry rhubarb mixture to a boil and cook, bubbling, for about 3 - 5 minutes, until the rhubarb and strawberries have cooked down.
- Immediately fill the hot strawberry rhubarb jam into sterilized preserving jars or screw jars up to the rim, close them, put them on the lids for about 15 minutes and then let them cool.
Notes
- When buying pectin, make sure that it is pure pectin without sugar or other additives.
- Sugar and pectin together can be replaced by the same amount, i.e. 330 g of preserving sugar 3:1.
- Note the detailed tips and tricks for making the strawberry rhubarb jam at the top of the post.